Barbecue pork ribs at Kamado Joe’s recipe
Last Updated on
Total: 3 h 40 min Diners: 2
The Barbecued pork ribs can be one of the best dishes you prepare or a complete failure, depending on how we do it and the recipe we follow. Today we show you how to cook them in a Kamado Joe, my favorite way to prepare them.
What is Kamado Joe?
The kamado is a type of barbecue. It has its origins in a Japanese wood or charcoal oven, basically a structure that was filled with these fuels that were ignited to generate heat in an upper container where it is cooked, either directly to the heat of these or with another element in between as a pot.
During World War II the American military took notice of a type of mobile kamado, which was adapted and popularized in the United States giving rise to the type of kamado we know today.
This modern kamado is an oval-shaped charcoal oven usually made of ceramic materials. Thanks to it we can grill, smoke, cook or even fry in an isolated environment where the heat is distributed completely homogeneously.
The kamado has two holes located at the bottom and at the top. By playing with the opening of these we can precisely control the temperature that the kamado reaches inside and thus cook in any way.
To understand it better, in a kamado we can make from grilled hamburgers to cook a large piece at low temperature for many hours, through the barbecue ribs that we show you today, where smoking has a leading role.
The Kamado Joe can be purchased at the ManoMano store. All models and their various accessories are sold here. We recommend the Kamado Classic Joe II because it is a huge evolution with respect to the Joe I (already discontinued) and has a sufficient size to cook for several people, being the Big Joe a very large model to which we will rarely take full advantage.
One of the great advantages of buying the Kamado Joe at ManoMano is the speed of shipping, since in 24-48 hours we will have it at home with an impeccable delivery. The one we link includes all the necessary accessories for cooking in addition to the cart with wheels (essential for its high weight), such as the double grill, the internal thermal diffuser and the “divide to conquer”, a system that allows you to divide the interior into three different heights.
Barbecue ribs at Kamado Joe
The most important thing to prepare this dish is to have a quality pork ribs. We are going to use very few ingredients, and the result will be as good as the quality of the product you use. Do not skimp on this aspect because the difference is abysmal.
Ingredients
Pork ribs, 1 kg BBQ sauce Apple vinegar Salt and pepper Water
Step 1
We will clean the pleura of the ribs. It is the layer like almost transparent white cloth that is on the bone part of the ribs. We have to remove it completely, it is best to cut one end and grab it with a paper towel.
Step 2
Salpiment the ribs all over. We can spread them lightly first in mustard if we want to better stick the salt and pepper.
Step 3
With our favorite barbecue sauce we will prepare a mixture of 75% sauce 25% apple cider vinegar. We need a small amount, about 3 tablespoons of sauce and 1 tablespoon of vinegar. Reserve.
Step 4
Prepare in a spray bottle a mixture 50 % water 50 % apple juice. If we don’t have apple juice, pineapple juice or apple cider vinegar at 25% is also good.
Step 5
We heat the Kamado Joe to 135ºC (275ºF.). To do this we will place the charcoal in the base, put two natural ignition tablets, light them and wait about 10 minutes with the lid open until we see that it starts to catch fire. At this time we put the two halves of the heat diffuser in the lower part of the divide and conquer, the two parts of the grill at the top and close the lid.
With the ventilation holes completely open we wait until we reach 100ºC. At this point we will close the bottom one leaving two fingers open and the top one in position 1 (the smallest). We will wait until we reach 135ºC.
Step 6
Introduce the ribs in the Kamado Joe with the meat facing upwards and we will have them smoking for 2 hours (with the kamado closed). Control the temperature so that it is always at 135ºC.
Step 7
Open the kamado, transfer the ribs to aluminum foil with the meat facing down and paint the bones with the barbecue sauce and vinegar mixture that we had prepared.
Step 8
Close the aluminum foil forming a package and introduce it into the kamado keeping the temperature at 135ºC. Remember that now the bone is facing upwards. It will be like this for 1 hour.
Step 9
Take the ribs out of the kamado and the aluminum foil. We turn them over, paint them with barbecue sauce (now unmixed with vinegar) and with the meat side up we put them back in the kamado for 30 minutes.
Step 10
Open the kamado, remove the ribs and they are ready to enjoy.
